Egg noodles are similar to pasta and can be used in just about any recipe where you'd use a short pasta. They are typically wide and can be flat or twisted and only a few inches in length. The main ...

This beloved Eastern European Jewish dish gets its savory richness from schmaltz.

Pechay and egg noodles combine leafy pechay with noodles in a light, savory broth. Quick, simple, and great for a ...

Get a pot of water going for the egg noodles. Melt 2 Tbs of butter with 2 Tbs of olive oil in a large pan and add four 1/2-inch thick sliced links of chicken sausage, cook that to brown and take it ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

This Taiwanese beef noodle soup is incredibly rich and satisfying. The dark broth—which balances between acidic, sweet, and ...

In a small bowl, use a fork to whisk together the cornstarch and 1 tablespoon soy sauce. Once smooth, add in the remaining soy sauce, chicken stock, sesame oil, light brown sugar, rice vinegar, oyster ...